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Alcoholic drinks from India
golden, aromatic millet/barley beer extracted from a long-keeping solid mash. Made in 5 steps over 12 months – 3 years. The longest step, ferment packed in wooden containers, tightly covered, takes 12 months – 3 years (Shrivastava K 2012).
| Main step | 12 months – 3 yearsSourced[SHRI2012] | Ferment packed in wooden containers, tightly covered |
|---|---|---|
| Temperature | 100 °CReported[SHRI2012] | Cook grain |
| finger millet (local name kongpu) |
| barley (local name bong) |
| or a mix of both |
| Starter: koji/qu/mold-starter (Monpa 'pham' tablets: glutinous rice ground with Solanum khasianum leaves (local name ichosu) plus 25–30 g old starter, fermented 2 days, shaped into 6–8 g tablets, sun-dried 15–20 days, stored in wooden boxes [SHRI2012b]) |
Total time across the recorded steps: 12 months – 3 years
What changes: Millet or barley cooks in a pot
Output: cooked millet or barley [SHRI2012].
Microbes at work in this step
none
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Every number is labelled with how it is known. How this atlas is made
Documented only for the Monpa of Tawang district [SHRI2012]; also listed in [RAWAT2021] Table 1 (finger millet, Monpa).
